san miguel

[Gjb123]

Hi i got this recipe from Dave lines, Brewing beers like those you buy book
15gm Hallertau hops
4+8 pints water
4lb tin Edme lager kit
2lb golden syrup
lager yeast
5ml/litre white sugar
can anyone tell me if the recipe looks up to date (in winemaking some books can be out of date i.e. to much sugar)
and would using golden syrup make the lager taste cidery and thin like white sugar can. i know its not an extract question but advised in kit bit to ask here thanks

[evilsoc]

To be honest if you're shooting for San Miguel then a thin light body is exactly what you'll be looking for. To get anything like San Miguel though you will have to lager it properley or at least ferment it at a very very cool consistent temp. Something that might be difficult over the summer.

[Gjb123]

Hi evilsoc thanks for getting back to me

To be honest if you're shooting for San Miguel then a thin light body is exactly what you'll be looking for. To get anything like San Miguel though you will have to lager it properley or at least ferment it at a very very cool consistent temp. Something that might be difficult over the summer.

i can see the problem with the temp diffcult in femp bucket at mo ,what temp would it need to be at idealy? if femented at normal temp do you think it would be ok drinkable? .

[KevP]

It may well be drinkable but nothing like the San Miguel you wish for?

[evilsoc]

Hi evilsoc thanks for getting back to me

To be honest if you're shooting for San Miguel then a thin light body is exactly what you'll be looking for. To get anything like San Miguel though you will have to lager it properley or at least ferment it at a very very cool consistent temp. Something that might be difficult over the summer.

i can see the problem with the temp diffcult in femp bucket at mo ,what temp would it need to be at idealy? if femented at normal temp do you think it would be ok drinkable? .

I dont have any experience with lagering but assuming you have a basic setup I would just go for a decent dry yeast like nottingham or Safale 04, Over pitch, so two 11g packets for 5 gallons is plenty, then try and keep it around 18c or 19c for the first few days of fermentation. If it gets warm youll just get more and more ester profile i.e. the yeast will contribute more and more flavour to the beer. This isnt a bad thing at all it just means it will taste more like a real ale (which it is essentially) than a lager. If you have nice soft water, get a clean ferment and drink it chilled im sure it would please any macro lager drinker.

[Manx Guy]

Hi,

Well I'm going to give this recipe a go in a few weeks using two packets of danstar dry lager yeast fermenting at 15C and then store it in a cool place (8c) for 4-6 weeks after bottling....

I'll let you know how I get on...

However if any one has any experiance of using the receipe (from dAve Lines ' how to brew beers like those you buy) then please get in touch and offer your nuggets of wisdom!



Slainte!

[Manx Guy]

Hi,

I've just put on a Coopers Original LAger using my Saflager S-23, on advice from Chris X-1 I'm going to use the repitch the slurry from this to ferment my 'San Miguel'

Now we are into winter its eaiser to ferment at the cooler te,pratures require by genuine lager yeasts...

My Coopers Lager is currently buubling away at a nice steady 12C... after primary (once I've hit an FG of ~1006)

I intend to bottle the Coopers Lager and get my DL's San Miguel on straight away while the Coopers is 'lagering' at around 5-8C (as cold as my old beer fridge) will get!


Slainte!

[badgerdan]

This thread is getting me thinking about brewing a lager as my cellar is already at around 7c (I'm in Norway so that helps)

[Manx Guy]

Hi!

Go for it ! I was apprehensive about using lager yeast but after some advice on another thread my Coopers Lager with S23 (75% light DME 25% sugar) is happily fermenting away at 12C

I'm fermenting it my utility room in a insulated FV (to minimise fluctuations in temprature)

How did you find your Coopers Draught? I quite liked the last one I did... I'm thinking of brewing the remaining (short dated ) Draught kit I have using S-23 and the same ratio of Malt/Sugar...

Then I'll give DL's San Miguel a go - but with a few tweaks...

If I can get my hands on some flaked rice I might use that as in DL's AG recipe for Peroni he uses this (I assume to boost the OG) as an adjunct to the pale malt....

I'm in the mood for a little experimentation...

Slainte!